Kai SuthuMurukku

Happy Diwali to Everyone.In this Diwali's I prepared Kai Suthu murukku for my family.So i need to share that to you all.

 INGREDIENTS:

• 8  cups rice flour
• 1 cup urad dal flour
• 2 tsp cumin seeds
• 1 tsp hing
• 2 tbsp butter
• Water required
• salt as required
• Oil for frying.

PREPARATION:

1. Mix everything except oil to make a soft dough like chapati dough consistency.
2. When you mix pour 1 full ladle of hot oil to the mixture & make it dough.This is because to make murukku very crispy.

In the plate cover the butter paper,above paper apply little oil and make murukku by hand

Heat the Oil ,using skillet take one by one murukku to the oil, fry it in medium of 6-7 murukkus

 Now the crispy murruku ready.

pana cotta

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.If you want to cut the richness of Panna Cotta, you can swap out half-and-half for some, or all of the heavy cream. Because there’s no eggs or custard-making involved, you pretty much have a lot of leeway making panna cotta. I’m thinking of infusing some with lemon verbena, fresh mint, or even experimenting with white chocolate in the future. Especially with fresh cherry season right around the corner.
 
INGREDIENTS :
1l heavy cream (1000 ml) 
100g  sugar
2 teaspoons of vanilla extract or 1 vanilla bean split lengthwise 
6 gelatin leaves (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water- if you want...
PREPARATION: 
1. Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, keep fire to simmer and stir in the vanilla extract.

 
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil the shaping moulds with a neutral-tasting oil.
3. Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture  until dissolved.
4. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least 2- 4 hours.
5. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
 Here I used different flavours to decorate the panna cotta like lemon zest, strawberry, blueberry. 

To grate the zest of lemon from 1 full lemon.

Set the panna cotta mixture in shaping moulds.

 

 

 

After setting the blueberry panna cotta

After setting the strawberry panna cotta

 To make Panna Cotta with powdered gelatin:
2 packets powdered gelatin (about 4 1/2 teaspoons).Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

CURRY LEAVES FRIED PRAWN

1. Prawns are used in a wide number of dishes ranging from curries to rice dishes to salads and are even delicious just eaten on their own.
   Popular varieties include the giant tiger prawn, deep water prawn or Northern shrimp, spot shrimp, pink shrimp, white shrimp, brown shrimp, king prawn and bay prawn.
   Prawns and shrimps can be green, pink, brown, blue, white or yellow in color before cooking, and turn pink with white meat after cooking.
   Many people prefer cold water shrimps and prawns, as they don't grow as quickly, making their meat more succulent and tasty . 
2. Most chefs prefer to cook the cold water type of prawn or shrimp, as they are usually better quality, meaning that dishes are not ruined from using deteriorating seafood.

  Today my recipe is fried curry leaves prawn

INGREDIENTS :

• Prawn           10 nos.
• curry leaves powder  - 5 tbsp
• ginger & garlic paste  - 2 tsp
• chili powder            -  2 tbsp 
• lemon                      - 1(Extract juice )
• corn flour                 - 2tsp
• water if required
• Oil for frying
• salt as required

PREPARATION :

1. Mix lemon juice,corn flour,chili powder,salt with cleaned prawn,make it marination.
2. Keep aside for 15 minutes.
3. Heat the oil,take the marinated prawn one by one dusted with curry leaves powder and fry.
4. Garnish with Slit green chilies and  or onion rings. 

lamb with spinach & potato

Everyone loves potato & Spinach,then i try why not make it as different recipe with red meat. So here, LAMB WITH SPINACH & POTATO

INGREDIENTS :

• Lamb         - 250 gm(bone or boneless)
• Big Onion   - 2(chopped)
• Tomato      -  1(Chopped)
• Ginger & Garlic paste - 1 tbsp
• cardamom  - 2 nos
• Cinnamon    - 1 stick
• Bay leaf       - 1
• Chili powder - 2 tbsp
• coriander powder - 2tbsp
• turmeric powder - 1 tsp
• garam masala      - 1tsp
• spinach  - 1 bunch
• Big potato - 1
• Yogurt       -1 tbsp
• Salt
• Oil     20 ml

 PREPARATION:

1. Heat the oil,put bay leaf,Cinnamon,cardamom fry for 2 minutes.
2. Add Chopped Onion toss till the onion turns brown,add ginger garlic paste toss the raw smell goes off.
3. Add cleaned lamb cook  2 minutes without adding water.
4. Then add all the masalas, salt cook 10 minutes ,add tomatoes toss 2-3 Min's add yogurt,Then check the lamb is half done cooked,if its cooked put the diced potato if required add some water.
5. check the salt,then cover the pan cook another 15 Min's.
6. Once the lamb& potato is cooked finally add the spinach stir 1 min.
7. Ready to eat

 

Medicinal value

Potato :

• It is rich in carbohydrates, potato tubers are a rich source of vitamins, minerals and proteins. 
• Potato is good for patients suffering from high blood pressure owing to presence of potassium and small amount of sodium. 
• It contains vitamin C in substantial amount to meet the requirement of human being.

Spinach :

• Spinach valuable in cases of  anemia, low vitality and neuralgia. Spinach is good for those who are in need of iron, taking and is good as a cleansing blood tonic, healing the intestinal tract, anemia and vitamin deficiencies.
• It has high calcium content.
• It is an excellent source of vitamins C and A, and iron and potassium.

Spinach can be used as medicine in the following ways:

1. Cooked spinach vegetable, taken regularly, protects against cancer.
2. Raw spinach juice taken twice a day before meals lowers the blood sugar.
3. Spinach leaf juice, as a gargle, is good for sore throat.
4. Spinach has a laxative effect and is wonderful in weight loss diets.

Lamb:

• Lamb is a great source of protein and essential vitamins and minerals.
• When shopping for lamb, select lean cuts .

Bottlegourd Skin's Chutney

Normally we used to throw the bottle gourd skin s in the bin. I planned to make a chutney, the output comes out well. You people can try this and tell me the comments.

INGREDIENTS :

•  Bottle gourd Skin       1
• Coriander Leaves        1 Handful
• Pottukadalai                3 tbsp
• Peanut                        1 cup
• Red chilly                    2
• Green chilly                 2
• tamarind                      Small size 
• salt                              required
• Oil

PREPARATION ;

1. Take the skin of one bottle gourd. Cut into small pieces
2. Dry roasted the peanut ,remove the skin and keep it aside.
3. Heat a kadai add oil  then bottle gourd skin toss some time until it shrinks.
4. Add coriander leaves, pottukadalai, dry chillies.Switch off the stove.
5. Wait sometimes to cool.
6. Pour all these in blender except peanut add salt, little tamarind, green chillies blend it nicely.
7. Now add peanut blend it.
8. If you want add coconut flakes, myself not using.
9. Now the yummy chutney ready.
10. It goes well with idly, rice.

WHEAT FLOUR ADAI

INGREDIENTS:

• Wheat flour         - 2 cups
• water                  - 1 cup
• carrot                 - 1 finely grated
• beet root            -  1 finely grated
• Onion              -1 chopped
• green chillies    -3 -4
• oil

PREPARATION:

1. Grate the vegetables
2. Chop the green chillies, Onion.
3. Heat a Kadai add Mustard seeds, cumin seeds,Chopped green chillies,onion toss 3 mins
4. Add Beet root, carrots, salt toss another 2 mins
5. Switch off the stove.
6. Now add wheat flour with some water add fried vegetables to it .
7. Mix that finely,the batter should be

Take small amount  place it in a plate make a round shape using hand ,like

Heat a dosa pan hot ,just inverted this adai to the pan, if it is not coming use directly to the pan for shape

Make many adais and enjoy this one, Make this as breakfast.

Children loves this colorful adai very much.


Medicinal Value :
Beet root:

• The red beet is good to stay the bloody flux, woman’s courses and the whites, and to help the yellow jaundice.
• Beets contain an abundance of minerals: potassium, phosphorus, calcium,
  sulphur, iodine, iron, manganese, chlorine, and copper.
• vitamins  B1, B2, niacin, B6, B12, C, P, and beta carotene; flavonoids.
• Natural sugar, and a good quality and quantity of amino acids.It also increases the uptake of oxygen by as much as 400 percent.
• It supports and stimulates the liver, gallbladder, kidney, and spleen and increases the flow of bile. 
• Fresh beet juice mixed with a tablespoonful of honey and taken every morning before  breakfast helps the healing of gastric ulcer. 
• For an irritable skin the body should be sponged down with a mixture of three parts of beet water  to one part of white vinegar.  
• This mixture is useful also as a skin wash in case of measles and eruptive fevers
• and as a hair wash in case of scurf or dandruff.

CHETTINADU CHICKEN KURMA

Every spicy lover loves the chettinadu receipes.

Am making with chicken as CHETTINADU CHICKEN KURMA.

INGREDIENTS:

•  Chicken      1/2 kg
• Big Onion       1
• Small Onion     15
• Tomato          2
• Green chilli    1
• Ginger&Garlic paste   2 tbsp
• turmeric powder  1tbsp
• chilli powder        2 tsp
• salt required
• oil
• coriander leaves for garnishing

 for Grinding :

•  Cinnamon           1
• Cloves               1
•  Dry chilly           4
• Pottukadalai       2 tsp
• Fennel seeds      1 tsp
• peppercorn        1 tsp
• cumin seeds        1 tsp
• coconut flakes     3 tbsp
• coriander seeds    1tsp
•  chopped onion

PREPARATION :

• Wash the chicken pieces ,put turmeric powder 1 tbsp,little salt mix together and keep aside for 1/2 hour for marination.
• Heat a kadai ,try roast all the grinding things except chopped onion,wait for 10 mins and grinding together turmeric powder and chopped onions.
• a thick gravy to be come like this

 

• Now heat a kadai, pour some oil, put bay leaves,cinnamon,lightly toss followed by chicken pieces toss sometimes,don't do much the chicken pieces will be broken.the constiency should be like this,

 

• Then add tomatoes toss a minute followed by masala gravy just toss 5 minute and add salt ,close the kadai in very medium flame.
• after 10 mins the chicken to be cooked well if you want add some water add and again close it

• After 20 - 25 mins the chicken kurma to be ready, garnishing some coriander and enjoy this one.

 

Goes well with rice,rotis,chapatis,bread.

Masala Corn Fritters

Hi, Last Sunday heavy sunny so went out to purchase groceries, suddenly i saw lot of corns in supermarket. They said its time for corn season. So i took many corn to my home. Three of them i kept for my baby,from remaining  one am thinking myself what new dish going to  prepare.  At last i found a new starter before my food. 

MASALA CORN FRITTERS 

INGREDIENTS

•  Corn          - 1(Take out the uncooked kernals)
• Besan flour  - 2 tbsp
• rice flour    - 4 tbsp
• chilly powder - 3 tsp
• egg            - 1
• ginger garlic paste 1 tsp
• lime juice   - required
• salt             
• corn flour optional
• oil for frying

PREPARATION :

• Except of Oil mix everything finely like thick batter.The batter should be like urad dal vadai batter.
• Keep aside for 15 mins before frying
• Now take a batter in hand or using scoop lightly press that batter & pour it in oil.
• Dont put many fritters in oil,it couldn't be frying properly.
• After frying,use the skillet to take the fritters have some ketchup .Enjoy well.

                             

MASALA CORN FRITTERS

NOTE :

• The batter should be very thick unless the corn kernals to be come out separately.
•   Here egg is optional,if you are a vegetarian use corn flour 2 tbsp and follow the        same. 

Nutrition Facts and Information about Corn: Corn is rich in phosphorus, magnesium, manganese, zinc, copper, iron and selenium. It also has small amounts of potassium.

Vitamin Content: Corn has Vitamin B (Thiamin, Vitamin B6, Niacin, Riboflavin, Folate). It has traces of Vitamin A and Vitamin E.

Calorie Content of Corn: Cereals are the prime source of calories for many people. The calorific value of most cereals lies between 330 to 350 calories per 100 gm, the calorific value of corn being 342 calories per 100 gm.

Health Benefits of Corn: There are no particular health benefits of corn, except for the fact that it provides necessary calories for daily metabolism of the body. Corn is good for skin care, boosting nervous system, digestion, and maintaining low cholesterol levels.  
 
 

Creamy vegetables- Baby food

INGREDIENTS:

• Carrots   2 nos
• Squash    1
• Pumpkin   1
• ghee       3 tbsp

PREPARATION

1. Peel the skins of vegetables
2. chopped the vegetables very small.
3. wash thoroughly set aside.
4. Heat the pan ,put  3 tbsp of ghee ,add all the vegetables , toss 2 mins
5. Close the pan, keep the heat in sim flame.
6. Every 10 mins check the vegetables and toss.
7. Now this food to be ready

 

medicinal values:

Carrot    : Vitamin A

• Grated raw carrot and gave it to children to expel worms. 
• Pulped carrot is used as a cataplasm for application to ulcers and sores. 
• It is to improve your memory abilities and relieve nervous tension. 
• An Old English superstition is that the small purple flower in the centre of the Wild Carrot (Queen Annes Lace) was of benefit in curing epilepsy. 
•  Pureed carrots are good for babies with diarrhoea, providing essential nutrients and natural sugars

Squash : vitamins A and C

• It is a good source of 
• It also contains calcium and iron. 
• It has very low calories, Ideal to be a component in the diet plan.

 Pumpkin: Vitamin A and B

• Pumpkin flesh has no cholesterol.
• It is low in fat and sodium and rich in vitamins, in particular beta carotene and vitamin A.
• It is a fruit not a vegetable, it can be used in both savoury and sweet dishes.
• The seeds can be dried and oven roasted and served as a snack or fed to birds.
• Pureed pumpkin can be frozen for up to 6 months.

CELERY EGG PORIYAL

Celery is a very delicious herbal vegetable. Normally People say Celery is English vegetable,used in soup .But I bought one day  prepare our Tamilnadu style as poriyal.

The output is very perfect ,its very tasty. 

Medicinal value - It is used as a stimulant for treating Asthma and liver diseases. It is also considered as a natural medicine in different cultures

 CELERY EGG PORIYAL

INGREDIENTS:

•  5-6 stalk of celery cut into pieces wash and keep aside 
•  1 Egg
•  1 onion finally chopped
•  2 red chilles or green chillies(I used red chillies)
•  2 no Garlic finally chopped 
•  Little mustard, salt, curry leaves
•  2 tsp of Oil
•  Corainder leaves for garnishing.

  

DESCRIPTION:

1. Take a kadai or pan pour Oil heat it. 
2.  If oil gets heated put mustard seeds,curry leaves,red chillies.  
3.  Once it splutters, add chopped galic fry them dont go for too much fry just normal.
4.  Add Chopped onion fry for sometime.
5.  Add Beaten egg and put the flame in low fry that until when u see the egg separates.
6.  Add washed celery, put required amount of salt.
7.  No need to close the kadai, because its a watery vegetable, no need to pout water also.Keep medium flame.
8.  After 10-15 mins Celery poriyal is ready.

  It goes well with Sambhar, Rasam as a nice side dish.
 

NOTE:

 Here egg is optional if you want u can add or else leave that and make celery poriyal.

The Same method we used for ASPARGUS PORIYAL also.

A HEALTHY DRINK

Using Urad dal am making a healthy drink.
This  drink is  given to ladies who are breast feeding,increases the milk flow and also given to ladies who have their monthly periods. Its believed that Urad dal when taken during periods reduces the abdominal pain as well..
This dish tastes awesome when prepared with the palm jaggery, if not can try with regular jaggery but the taste is not assured.

INGREDIENTS:

• urad dal - 1/2 cup (soaked for 2 hrs)
• water - 2 cups
• dry ginger powder - 2 tbsp
• cardamom powder - 1/2 tsp
• palm jaggery - 1/2 cup

PREPARATION:

1. grind the urad dal to a fine paste
2. boil water and when its very hot add the ground paste and mix well
3. keep stirring to avoid lumps.
4. when the mixture gets cooked and the raw smell goes off add the palm jaggery and mix well
5. when the jaggery is dissolved add cardamom powder and dry ginger powder
6. when its in a porridge consistency remove from fire, strain and serve warm

You can drink this instead of coffee & tea or else make a porridge consistency take it as a main food in breakfast or dinner.

BOTTLE GOURD SEMI GRAVY

Bottle gourd is a common vegetable in India. It is yellowish green, having the shape of a bottle or oval shaped. It has white pulp, with white seeds embedded in spongy flesh. Bottle gourds are one of the favorite vegetables of Indians.

 In this vegetable am myself prepared a different recipe using masala.

                                             BOTTLE GOURD SEMI GRAVY 

INGREDIENTS :

• Bottle gourd - 1 finely grated 

• Big Onion 2

• Tomato            1

• Red chilli          1 

• Ginger&garlic paste    1 tbsp

• Bay leaves,cardamom   1 no

• turmeric powder         2 tsp

• curry masala powder   2 tbsp(according to spice lovers)

• salt

• Oil 2 tbsp 

  

PREPARATION:

Wash the vegetable peel the skin and grate finely.

Onion to be finely chopped in the shape of slice,its easy for cooking.

Chop the tomatoes.

Now heat the kadai pour oil, put bay leaves & cardamom.

when it starts spluttering add red chilli. toss 1 min.

Add chopped onion fry it,till the onion turns brown.

Add ginger & garlic paste toss till the raw smell goes off.

Then add tomato fry till the gravy consistency arrives.

Add turmeric, curry masala powder,followed by vegetable.

Then toss finely,cover the vessel.

 keep the flame between medium to Sim.

Add salt ,again 2 min toss in stove.

Now bottle gourd gravy ready.

  It goes well with chapati,bread, rice.

 Medicinal value of Bottle gourd:

• Cooked Bottle gourd is cooling, calming and acts as diuretic. It makes you relax after eating. But don’t eat the vegetable raw as it can harm the stomach and intestines.
  
  
  1. It plays a very important role in treating urinary disorders. Prepare a glass of fresh juice by grating Bottle gourd and then mixing it with lime juice. Drink it once a day to combat the burning sensation caused by the high acidity of urine. It can be had along with sulpha drugs to treat urinary infection as it acts as an alkaline diuretic.
  2. Bottle gourd juice is an excellent remedy for excessive thirst caused by diarrhea, over consumption of fatty or fried foods, and diabetes. Drink a glass of this juice with a little salt added to it to treat this condition.
  3. A glass of Bottle gourd juice with a little salt added to it prevents excessive loss of sodium, satiating thirst and keeping you refreshed in summer.
  4. If you are on a low calorie diet, suffering from digestive problems, are diabetic or convalescing, then Bottle gourd is must for you as it is easily digestible and low in calories.